Description:
A handy little cookbook that puts the humble rhubarb in the spotlight.
There's more to rhubarb than you thought. The distinctive plant was initially used as an herbal medicine, and it eventually became a favorite baking ingredient and was known stateside as the "pie plant." Today, it's considered a superfood thanks to its high levels of vitamin C and K and fiber.
In over sixty recipes, food journalist and author Nina Mukerjee Furstenau takes readers on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of.
Review Quotes:
"Lively, bold, and bursting with unexpected flavor notes, Furstenau's rhubarb compendium will have even novice cooks scooping up armfuls of pink stalks at the farmers market." --Shelf Awareness
"A compendium of more than sixty recipes, The Pocket Rhubarb Cookbook by food journalist and author Nina Mukerjee Furstenau takes aspiring kitchen cooks on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of." --Midwest Book Review
"Rhubarb--a quintessential Midwestern vegetable--brings to mind the tart, pink or ruby-red jams, pies and cobblers of early summer. It is so popular for baking that it is sometimes just called the 'pie plant.' In her new Pocket Rhubarb Cookbook (Belt Publishing), Nina Mukerjee Furstenau convincingly argues that the handsome perennial can do a lot more." --Edible Michiana
"Furstenau's latest collection of recipes, giving an ode to a single fruit of this earth, feels like something special, foraged while sifting through papers in an old cookie tin. This book will be found, cherished, passed on like memory." --Third Coast Review